Slow cooker Swiss steak
Chuck steaks slow cooked in a chunky tomato, pepper and onion sauce until they cut with a fork, the old-fashioned Sunday supper over rice.
- 500 min total
- 20 min hands-on
- Anyone can make this
- Serves 6
- About $3.56 a serving
- 580 calories
- Good the next day
- Gluten-free
- Dairy-free
Dolly says: Make the full amount. It’s just as good for lunch the next day.
Ingredients
For 6 servings.
- 2 lb chuck roast
- 1 yellow onion, sliced
- 1 green bell pepper, sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1 can diced tomatoes
- 1 can tomato sauce
- ½ cup beef broth, divided
- 2 cups long-grain white rice
From your pantry
- 1½ tsp salt
- ½ tsp black pepper
- 1 tsp paprika
- 1 tsp dried thyme
- 2 tbsp cornstarch
- 3 cups water
Each serving has about 580 calories, 35 g protein, 62 g carbs and 21 g fat, and costs about $3.56 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No yellow onions? White onions or red onions work.
- No green bell peppers? Red bell peppers or yellow bell peppers work.
- No diced tomatoes? Crushed tomatoes work.
- No tomato sauce? Crushed tomatoes work.
- No beef broth? Bone broth works.
- No long-grain white rice? Jasmine rice or basmati rice works.
Steps
Tap an underlined word for a quick explanation.
Cut the chuck roast into 6 steaks about ¾ inch thick, off any big pieces of fat, and them with the salt, pepper and paprika.
Trim. Trimming means cutting off the parts you don’t eat, like stem ends, tough bits or thick fat. It keeps chewy or bitter bits out of the finished dish.
How you’ll know: What’s left is the good part, with no dry ends, woody stems or thick white fat.
Season. Seasoning means adding salt, pepper or spices to bring out a food’s flavor. A little at a few stages tastes better than a lot all at the end.
How you’ll know: When you taste it, it tastes bright and like itself, not flat and not salty.
Dolly’s tip: Cut across the lines in the meat, like slicing a loaf of bread. Uneven pieces are fine.Spread the onion, pepper, celery and garlic in the slow cooker and lay the steaks on top.
Pour the diced tomatoes with their juice, the tomato sauce, all but 2 tbsp of the broth and the thyme over the steaks.
Cover and cook on low 8 hours, until the steaks are .
Fork-tender. Fork-tender means cooked until a fork slides in with almost no push. It’s how you know potatoes, carrots or slow-cooked meat are soft all the way through.
How you’ll know: The fork slides in and out easily, and meat pulls apart with very little effort.
Timer: 480 min
Food safety: Steak, pork chops and other whole cuts are safe at 145°F in the middle, then let them rest for 3 minutes before cutting.
About 30 minutes before serving, bring the rice, water and of salt in a .
Pinch. A pinch is what you can hold between your thumb and two fingers, less than an eighth of a teaspoon. It’s a small, forgiving amount, so there’s no need to measure.
How you’ll know: It’s a light sprinkle you can barely see on the food, not a little pile.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
High heat
Cover, turn the heat to low, and cook 18 minutes.
Low heatTimer: 18 min
the cornstarch with the saved 2 tbsp of broth, stir it gently into the sauce around the steaks, cover, and cook on high 15 minutes, until .
Whisk. Whisking means beating quickly with a whisk or a fork to blend things together. It smooths out lumps and mixes eggs, oil or sauces evenly.
How you’ll know: It all looks one even color and texture, with no streaks or lumps.
Thicken. Thickening means cooking a sauce or soup until it’s less runny, by simmering it down or adding something like cornstarch. A thicker sauce clings to food instead of pooling on the plate.
How you’ll know: It coats the back of a spoon, and a line drawn through it with your finger holds its shape.
Timer: 15 min
Serve each steak over rice with plenty of the tomato sauce and vegetables spooned on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
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